Name: Creamy Spring Vegetable Pasta Primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Ingredients: 1 lb whole grain spaghetti (sub gluten-free spaghetti if needed); 1 tbsp olive oil; 8 oz mushrooms, sliced; 8 oz cherry tomatoes, sliced in half; 1 lb asparagus, woody ends removed and chopped into 1-inch pieces; 2 cups kale, finely chopped; 1 cup frozen peas, thawed; 1 8oz container Sabra Spinach and Roasted Garlic Mediterranean White Bean Dip; 1 cup pasta water (more if needed); Juice of half a lemon; 1 tsp salt; Freshly ground black pepper

Description

This healthy 30-minute Creamy Spring Vegetable Pasta Primavera made with whole grain spaghetti, loads of fresh veggies and a creamy sauce is the perfect satisfying meal! Vegan and gluten-free option.

Scale

Ingredients

1 lb whole grain spaghetti (sub gluten-free spaghetti if needed)
1 tbsp olive oil
8 oz mushrooms, sliced
8 oz cherry tomatoes, sliced in half
1 lb asparagus, woody ends removed and chopped into 1-inch pieces
2 cups kale, finely chopped
1 cup frozen peas, thawed
1 8oz container Sabra Spinach and Roasted Garlic Mediterranean White Bean Dip
1 cup pasta water (more if needed)
Juice of half a lemon
1 tsp salt
Freshly ground black pepper

Instructions

Bring a large pot of water with a big pinch of salt to a boil. Cook noodles according to package directions. Reserve 1 1/2 cups of water for the sauce and then drain noodles. Keep the pot handy.
Meanwhile, heat oil over medium heat in a large skillet with a lid. Once hot, add mushrooms plus a pinch of salt and pepper and saute for 5 minutes. Add tomatoes and saute for another 3 minutes. Add asparagus and cover pan for about 5 minutes, or until asparagus is crisp tender.
Remove lid and add kale, cooking for a couple minutes or until wilted. Stir in peas. Transfer veggies to the pasta pot and add back in the pasta along with hummus, 1 cup pasta water, lemon juice, salt, and pepper to taste. Stir and add more pasta water if needed to get a sauce consistency. Serve warm!